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Seasonal recipes

Butternut squash

Fruit and vegetables from the market, simple ideas and the wine to go with them.

Dense flesh, few seeds and a slightly sweet, nutty flavour: butternut is the easiest squash to cook, raw or cooked.

Choosing itAn even, matt beige skin with no soft spots, and a long, well-filled neck: that is where all the flesh is.
Storing itWhole, up to 3 months in a cool, dry room. Cut, 5 days in the fridge under cling film.
Top tipPeel it with an ordinary vegetable peeler: its skin is much thinner than a pumpkin’s.
Butternut, coconut milk and ginger soupSoup · Prep 15 min · Cook 25 min · Serves 4 · Easy

Mild and lightly spiced, a velvety soup that takes you on a journey.

Ingredients for 4

  • 1 butternut squash (about 1 kg)
  • 1 onion
  • 1 piece of fresh ginger (3 cm)
  • 1 tbsp olive oil
  • 60 cl vegetable stock
  • 20 cl coconut milk
  • 1 lime
  • Salt, pepper
  • A few pumpkin seeds

Method

  1. Peel the butternut, remove the seeds and cut it into cubes.
  2. Soften the sliced onion and grated ginger in the oil for 3 minutes.
  3. Add the squash and the stock, bring to the boil and cook for 25 minutes.
  4. Add the coconut milk and blend until smooth. Season with salt and pepper and add a dash of lime juice.
  5. Serve sprinkled with toasted pumpkin seeds.
Thermomix version
  1. Put the onion and ginger in the mixing bowl and blend 5 s/speed 5. Scrape down the sides.
  2. Add the oil and cook 3 min/120 °C/speed 1.
  3. Add the cubed butternut and the stock and cook 22 min/100 °C/speed 1.
  4. Add the coconut milk, salt and pepper. Blend 1 min/speed 5 to 10, increasing gradually.
  5. Add the lime juice and serve with the seeds.

Food & wine pairing

A Viognier full of white fruit and roundness, perfect with ginger and coconut.

Butternut gratin with sage and ComtéMain course or side dish ·Prep 20 min · Cook 40 min · Serves 4 · Easy

Tender slices, a sage-scented cream and a golden Comté crust.

Ingredients for 4

  • 1 butternut squash (about 1.2 kg)
  • 25 cl single cream
  • 10 cl milk
  • 1 garlic clove
  • 6 sage leaves
  • 100 g grated Comté
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 180 °C (gas mark 4).
  2. Peel and deseed the butternut and cut it into thin slices (5 mm).
  3. Heat the cream and milk with the crushed garlic and chopped sage, season with salt and pepper and add the nutmeg.
  4. Arrange the slices, overlapping, in a buttered dish, pour over the cream and sprinkle with Comté.
  5. Bake for 40 minutes, until the squash is tender and the top nicely golden.
Thermomix version
  1. Put the Comté, in pieces, in the mixing bowl and grate 10 s/speed 8. Set aside.
  2. Add the garlic and sage and chop 3 s/speed 7.
  3. Add the cream, milk, salt, pepper and nutmeg. Heat 4 min/90 °C/speed 2.
  4. Arrange the butternut slices in a buttered dish, pour over the cream and sprinkle with Comté.
  5. Bake for 40 minutes at 180 °C.

Tip: Cut the slices with a mandoline so that they all cook at the same time.

Food & wine pairing

A white from the neighbouring Jura or a Chardonnay from Bugey, to echo the Comté.

Butternut, ricotta and spinach lasagneMain course ·Prep 30 min · Cook 40 min · Serves 6 · Medium

A generous, creamy and indulgent vegetarian lasagne.

Ingredients for 6

  • 1 butternut squash (about 1 kg)
  • 12 lasagne sheets
  • 250 g ricotta
  • 300 g fresh spinach
  • 1 onion
  • 2 garlic cloves
  • 50 cl milk
  • 40 g butter
  • 40 g flour
  • 80 g grated Parmesan
  • Salt, pepper, nutmeg

Method

  1. Preheat the oven to 180 °C. Steam the cubed butternut for 20 minutes, then mash it with a fork.
  2. Soften the sliced onion and garlic, add the spinach and let it wilt for 3 minutes. Mix with the ricotta and season with salt and pepper.
  3. Make a béchamel: melt the butter, add the flour, then the milk, whisking until thickened. Season with salt and add the nutmeg.
  4. In a dish, alternate béchamel, lasagne sheets, butternut purée and the ricotta and spinach mixture, in three layers.
  5. Finish with béchamel and Parmesan. Bake for 40 minutes.
Thermomix version
  1. Put the cubed butternut in the simmering basket and 50 cl of water in the mixing bowl. Cook 20 min/Varoma/speed 1. Mash and set aside. Empty the mixing bowl.
  2. Add the onion and garlic and chop 5 s/speed 5. Add a drizzle of oil and the spinach and cook 5 min/100 °C/reverse/speed 1. Mix with the ricotta and set aside.
  3. For the béchamel, put the milk, butter, flour, salt and nutmeg in the mixing bowl. Cook 7 min/90 °C/speed 4.
  4. Assemble the lasagne in three layers in a dish, finishing with béchamel and Parmesan.
  5. Bake for 40 minutes at 180 °C.

Food & wine pairing

A light, fruity red: a Beaujolais Gamay served slightly chilled.

Butternut fritters with feta and mintStarter or main course ·Prep 20 min · Cook 15 min · Serves 4 · Easy

Fritters that are crisp on the outside and tender on the inside, with a yoghurt sauce.

Ingredients for 4

  • 500 g grated butternut
  • 2 eggs
  • 60 g flour
  • 100 g feta
  • 1 spring onion
  • A few mint leaves
  • Olive oil for cooking
  • 1 Greek yoghurt, 1 lemon, salt, pepper, cumin

Method

  1. Grate the butternut and squeeze it in a clean tea towel to remove the water.
  2. Mix with the eggs, flour, crumbled feta, finely chopped onion, chopped mint, a pinch of cumin, salt and pepper.
  3. Heat the oil in a frying pan and drop in small mounds of the mixture, flattening them.
  4. Cook for 3 to 4 minutes on each side, until nicely golden.
  5. Serve with the yoghurt mixed with a little lemon juice, salt and mint.
Thermomix version
  1. Put the butternut, in pieces, in the mixing bowl and grate 5 s/speed 5. Squeeze in a tea towel.
  2. Return to the mixing bowl with the eggs, flour, feta, onion, mint, cumin, salt and pepper. Mix 15 s/reverse/speed 3.
  3. Cook the fritters in a frying pan, 3 to 4 minutes on each side.
  4. For the sauce, mix the yoghurt, lemon, salt and mint 10 s/speed 3.

Food & wine pairing

A dry, fresh rosé from Provence, or a lively white from Languedoc.

Thin butternut, goat’s cheese and walnut tartMain course ·Prep 20 min · Cook 30 min · Serves 6 · Easy

A colourful savoury tart, ideal with a green salad for a quick dinner.

Ingredients for 6

  • 1 puff pastry
  • 500 g butternut squash
  • 1 red onion
  • 1 goat's cheese log (150 g)
  • 40 g walnut halves
  • 1 tbsp honey
  • 2 tbsp olive oil
  • Thyme, salt, pepper

Method

  1. Preheat the oven to 200 °C.
  2. Peel the butternut and cut it into thin slices. Slice the red onion.
  3. Roll the pastry out on a baking tray, prick it and arrange the butternut and onion on top. Drizzle with oil, season with salt and pepper and sprinkle with thyme.
  4. Bake for 20 minutes, add the sliced goat’s cheese and the walnuts, and bake for another 10 minutes.
  5. Drizzle with honey as soon as it comes out of the oven.
Thermomix version
  1. Put the red onion, quartered, in the mixing bowl and chop 3 s/speed 4.
  2. Add the walnuts and chop 2 s/speed 5. Set aside.
  3. Arrange the sliced butternut on the pastry, then add the onion, oil, thyme, salt and pepper.
  4. Bake for 20 minutes at 200 °C, add the goat’s cheese and walnuts and bake for another 10 minutes. Finish with the honey.

Food & wine pairing

A Loire Sauvignon: its freshness and citrus notes are made for goat’s cheese.

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The wine to go with it

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